Preparation method of semi-sweat red rice yellow wine

A technology of red yeast rice wine and semi-sweet type, which is applied in the field of preparation of semi-sweet red yeast rice wine, which can solve the problems of easy acidity and unstable fermentation sugar content, and achieve the effect of shortening the fermentation cycle and improving the brewing flavor

Active Publication Date: 2013-06-26
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Semi-sweet red yeast rice wine traditional small altar brewing process has the pr

Method used

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  • Preparation method of semi-sweat red rice yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Formula:

[0036] Glutinous rice 100 kg

[0037] Red yeast rice 8 kg

[0038] Rhizopus koji 4 kg

[0039] Angel Rice Wine High Active Dry Yeast 0.06 kg

[0040] 150 kg of water

[0041] 2. Preparation steps:

[0042] (1) Cooking: After washing the glutinous rice, soak it in water for 10 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.

[0043] (2) Put into the fermenter: first add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter, mix well and carry out saccharification and fermentation to form fermented mash. The product temperature during the fermentation process is controlled at 30°C.

[0044] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 15 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the fermenter was controlled at 34°C. ...

Embodiment 2

[0057] Example 1:

[0058] 1. Formula:

[0059] Glutinous rice 100 kg

[0060] Red yeast rice 6 kg

[0061] Rhizopus koji 7 kg

[0062] Angel Rice Wine High Active Dry Yeast 0.08 kg

[0063] water 140kg

[0064] 2. Preparation steps:

[0065] (1) Cooking: After washing the glutinous rice, soak it in water for 15 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.

[0066] (2) Put into the fermenter: Add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter one after another, mix well and carry out saccharification and fermentation to form fermented mash. The product temperature is controlled at 28°C during the fermentation process.

[0067] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 20 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the ferme...

Embodiment 3

[0077] 1. Formula:

[0078] Glutinous rice 100 kg

[0079] Red yeast rice 7 kg

[0080] Rhizopus koji 3 kg

[0081] Angel Rice Wine High Active Dry Yeast 0.05 kg

[0082] water 160kg

[0083] 2. Preparation steps:

[0084] (1) Cooking: After washing the glutinous rice, soak it in water for 12 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.

[0085] (2) Put into the fermenter: Add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter one after another, mix well for saccharification and fermentation to form fermented mash, and control the product temperature at 29°C during the fermentation process.

[0086] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 27 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the fermenter was controlled at 30°C.

[...

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Abstract

The invention relates to a preparation method of semi-sweat red rice yellow wine. The method is characterized by comprising the following steps of: decocting sticky rice; putting into a tank to ferment; in the process of stirring and cooling and oxygenating, adjusting sugar degree, squeezing and filtering, blending, decocting wine for sterilization and packaging and aging, further adopting a preparation method of cooling and extracting dregs, adjusting sugar degree and cooling and maintaining dregs between the step of stirring and cooling and oxygenating and fermenting and the step of squeezing and filtering. The step of cooling and extracting dregs is realized by quickly cooling the fermenting dreg liquid to 10 DEG C and standing for 1-2 days for extracting fermenting dreg liquid at the bottom. The step of adjusting sugar degree is realized by adding adjusting sugar degree sweet mash to the fermenting tank. The step of cooling and maintaining dregs is realized by cooling the fermenting dreg liquid at 1 DEC G/day and cooling to 0-2 DEG C, maintaining the temperature and continuously culturing for 20-30 days. The preparation process of the method provided by the invention is based on a mechanical production line of red rice yellow wine, and the fermenting process is completed in one tank. Compared with conventional brewing process, the preparation method provided by the invention has the advantages that the fermenting period is shortened, the demand of sugar degree of the semi-sweat red rice yellow wine is met, and meanwhile, the brewing flavor is better.

Description

technical field [0001] The invention relates to a preparation method of semi-sweet red yeast rice wine. Specifically, it relates to a preparation method for using a yellow rice wine mechanized production line to complete fermentation and produce semi-sweet red yeast rice wine in one tank. Background technique [0002] Fujian red yeast rice wine is a unique variety in my country's rice wine, and it is a precious national heritage of our country. Semi-sweet red yeast rice wine (sugar content: 40-100g / L) has strong aroma, moderate alcohol content, sweet and mellow taste. It is a treasure in Fujian red yeast rice wine and is very popular among consumers, especially for women to confine The seasoning has a special effect on removing fishy smell. Fujian old wine is the representative of semi-sweet red yeast rice wine. The traditional small altar brewing process of semi-sweet red yeast rice wine has the problems of unstable fermentation sugar content and prone to acid production...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865C12R1/845
Inventor 黄祖新黄镇张彦定
Owner FUJIAN NORMAL UNIV
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